Britain’s leading artisan flour mill, Matthews Cotswold Flour has added five new regenerative flours to its premium quality, award-winning range: Regenerative Plain, Self-Raising, Artisan T65 Bread Flour, Wholemeal and Fine Cake flours. Each of the new flours is milled from grains farmed in a way that improves soil health and will enable trade customers and consumers to create delicious, nutritious, planet-friendly bakes. The new products have been added to the brand’s regenerative range which already includes All Purpose, Light and Dark Spelt and Strong Bread Flour. The aim is that all their flours will be made entirely from regeneratively grown grain by 2030.
Bertie Matthews, 8th generation MD of this 200 year old family-run business, based in the Cotswolds, says: “We have long advocated for regenerative farming practices, which prioritise soil health, biodiversity, and carbon capture. Through our Cotswold Grain Partnership, we work closely with local farmers to ensure they adopt practices that protect the environment. We also help identify specialty grains and diversification options that allow farmers and soil systems to thrive. We are working alongside them to move all our grains to a regenerative farming model as soon as possible. These are long term partnerships that will benefit the soil, the farmers and our customers for generations to come.”
The new flours are milled using 100% regeneratively grown grain and will be available to the trade in 16kg and 1.5kg bags.
Regenerative Plain Flour- finely ground and perfect for baking cookies, biscuits, cakes, scones, and more.
Regenerative Self Raising Flour- ideal for baking light and springy cakes, sponges, banana loaves and more.
Regenerative Artisan T65 Bread Flour- for making loaves and rolls, giving both a light open texture with great elasticity.
Regenerative Wholegrain Flour- milled using the whole wheat grain to produce a superior 12.8% protein wholemeal flour with naturally high gluten content.
Regenerative Fine Cake Flour- milled very finely and made for maximum moisture absorption to help give recipes a soft crumb, with a light and fine texture.
Matthews adds: “Our regenerative journey started back in 2019 when we sat down with local farmers to see if they could grow grain that’s good for the land, the farmer, and the baker. Since then, we’ve developed our own audit process and standards that help farms rebuild soil health, boost biodiversity and restore balance to our food system. Through our Cotswold Grain Partnership, we are helping farmers grow grains that bring life back to the soil and flavour back to the loaf. We are delighted to be able to share these new flours with our customers to help them on their regenerative journey too.”
For more information visit www.cotswoldflour.com. For trade enquiries contact sales@cotswoldflour.com.
